Kurniati, M., Muhaimin and Ulyarti (2024) “The Effect of Purple Sweet Potato Flour (Ipomoea batatas L) as Wheat Flour Substitution on Physicochemical and Sensory Properties of Crackers: sweet potato crackers”, Jurnal Bio-Geo Material Dan Energi, 4(2), pp. 94-99. doi: 10.22437/jbigme.v4i2.31613.